Hide Transcript

The cassoulet. It's the type of thing the more you
reheat it, the better it is. And it's basically a
stew of white beans. You put a sausage in it,
and you put a roast. You can do your roast
on the side, which is often what I do. I
have a shoulder of pork, I [UNKNOWN] with garlic, roast
it on the side. I roast a duck on the
side too. And in my beans I put carrots, onions,
garlic, parsley and a sausage. And I cook my beans
separate and then at the end I slice my roast,
the turkey, the beans altogether. It's a great dish.

The cassoulet. It's the type of thing the more you
reheat it, the better it is. And it's basically a
stew of white beans. You put a sausage in it,
and you put a roast. You can do your roast
on the side, which is often what I do. I
have a shoulder of pork, I [UNKNOWN] with garlic, roast
it on the side. I roast a duck on the
side too. And in my beans I put carrots, onions,
garlic, parsley and a sausage. And I cook my beans
separate and then at the end I slice my roast,
the turkey, the beans altogether. It's a great dish.

You May Like

Read More

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.